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Fin's Sushi & Grill

January 5, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings4

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Items used for sushi on sushi bar stored in ambient air. Products include cut cucumber and avocado. Products with a temperature of 58F Per the PIC products were placed on the counter less than 2 hours prior to the inspection. Items were returned to refrigeration at 39F Products shall be held at 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Numerous items being held at the cookline in ambient temperatures. Items include cooked shrimp at 68Fand Cooked chicken 71F Per the PIC the products were cooked within the hour prior to the inspection. Items were placed in the walkin refrigeration at 37F to properly cool
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Preventing Contamination from Hands (P)critical

Inspector note: At the start of the inspection prior to identifying myself I observed employees at the sushi bar handing RTE foods with bare hands. I identified myself as a Health Inspector and requested the employees wash their hands and put on gloves. Multiple employyes in the back kitchen with no gloves on handling foods Glove use shall be reviewed with all employees
code 590.003(C)/3-301.11-P*** · critical food-safety factorstatus: Fail
Sanitizers Criteria-Chemicals (P)critical

Inspector note: Quats sanitizer set up at he time of the inspection tested at over 500ppm. Sanitizer is manually set up at the 3 bay sink. Review procedures for setting up sanitizer to ensure sanitizer is maintained at 200-400ppm quats Corrected on site
code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Multple priority violations noted on inspection report- Review report and procedures with employees
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Preventing Contamination from Hands (Pf)

Inspector note: Observed employee in back kitchen cleaning and handling raw shrimp with his bare hands- Employee wasinstructed to wash his hands and use gloves
code 590.003(C)/3-301.11-PF** · serious findingstatus: Fail
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Both handwashing sinks in the back kitchen with items in them and visibly dry- Maintain handwashing sinks clear for use Corrected on site
code 590.005/5-205.11-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Establishment using cups as scoops in bulk food containers- Provide scoop with handle
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: Soiled wiping cloths on counters throughout kitchen- Maintain in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Thawing (C)

Inspector note: Observed partially frozen products thawing in ambient temperatures on counter- Reviewed procedures for proper thawing Correctedon site
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Interiors of cabinets at sushi bar with heavy built up soils- Clean
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 15, 2022: 11 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.